NOTA. XX.II. XV.
The Loyne of the Pork, is fro the hippe boon to the hede.
NOTA. XX.II. XVI.
The fyletes buth two, that buth take oute of the Pestels [1].
[1] Pestels. Legs.
SPYNEE [1]. XX.II.XVII.
Take and make gode thik Almaund mylke as tofore. and do þerin of flour of hawthorn [2]. and make it as a rose. & serue it forth.
[1] Spynee. As made of Haws, the berries of Spines, or Hawthorns. [2] Hawthern. Hawthorn.
CHYRYSE [1] XX.II. XVIII.
Take Almandes unblanched, waisshe hem, grynde hem, drawe hem up with gode broth. do þerto thridde part of chiryse. þe stones. take oute and grynde hem smale, make a layour of gode brede an powdour and salt and do þerto. colour it with sandres so that it may be stondyng, and florish it with aneys and with cheweryes, and strawe þeruppon and serue it forth.
[1] Chyryse. Chiryse in the process. Cheriseye. Ms. Ed. II. 18. Chiryes there are cherries. And this dish is evidently made of Cherries, which probably were chiefly imported at this time from Flanders, though they have a Saxon name, [Anglo-Saxon: cyrre].
PAYN FONDEW [1]. XX.II. XIX.
Take brede and frye it in grece oþer in oyle, take it and lay it in rede wyne. grynde it with raisouns take hony and do it in a pot and cast þerinne gleyres [2] of ayrenn wiþ a litel water and bete it wele togider with a sklyse [3]. set it ouer the fires and boile it. and whan the hatte [4] arisith to goon [5] ouer, take it adoun and kele it, and whan it is þer clarified; do it to the oþere with sugur and spices. salt it and loke it be stondyng, florish it with white coliaundre in confyt.
[1] foundewe. Contents. It seems to mean dissolved. V. found in Gloss. [2] gleyres. Whites. [3] Sklyse. Slice. [4] hatte. Seems to mean bubling or wallop. [5] goon. Go.